Recipe: chicken stew with carrots

This recipe seems carrot-heavy at the outset, but it works out deliciously. Credit: color line/Flickr

This light stew is one of my favorite comfort food recipes. A friend made it for me and I was instantly sold. The tomatoes, onions, and carrots melt into the stew while the chicken falls off the bone. Feeds four.

Ingredients

Chicken thighs with skin, preferably de-boned (other cuts are OK, but if you use chicken breasts make sure to cut them into smaller pieces)

2-4 cloves garlic, chopped

1 onion, chopped

tomatoes, one per every two pieces of chicken, chopped

carrots, two small per chicken piece, chopped

a few shakes of oregano, salt, and pepper

Directions

Throw chicken into a heavy-bottomed pan with no oil. Brown on medium heat, both sides. Throw in garlic and onions and keep flipping the chicken pieces. When onion are soft, add water to nearly cover the meat, then add in tomatoes and carrots. Bring to a roiling boil, add spices, and let it boil down so there is almost no water in the pot. Pour in one inch of water and boil down again on high heat. Stir occasionally while boiling. When water is mostly gone the stew is ready to eat. Serve with warm corn or flour tortillas.

If you are adventurous, dampen the corn tortillas then briefly place them directly on your (gas) burner to heat. This makes them slightly crispy while still pliable. Zapping them in the microwaves works, too.